Olive-Stuffed Chicken with Almonds

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 tablespoon unsalted butter, plus 1 tablespoon
  • 1/4 cup whole almonds with skins
  • 4 boneless chicken breast halves with skin (2 1/4 pounds total)
  • 1 cup brine-cured green olives, such as picholine, pitted and chopped
  • 3 tablespoons water
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper
Directions
  • Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then toast almonds, stirring often, until a few shades darker, 5 to 8 minutes. Transfer with a slotted spoon to a cutting board to cool (do not clean skillet).

  • While almonds are cooking, pat chicken breasts dry, then cut a 2-inch-long horizontal slit in thickest part of each. Stuff each chicken breast with 1 1/2 teaspoons olives, then season with salt and pepper.

  • Increase heat to moderately high, then add chicken breasts, skin sides down, to butter remaining in skillet and sprinkle with remaining olives. Saute chicken breasts until skins are golden brown, 8 to 10 minutes. Turn chicken breasts over and cook, covered, over moderate heat until just cooked through, 5 to 7 minutes more, then transfer with tongs to plates.

  • While chicken is cooking, chop almonds.

  • Add remaining tablespoon butter and 3 tablespoons water to skillet and heat, stirring, until butter is melted. Stir in almonds, parsley, and pepper, to taste. Spoon sauce over chicken.


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